Thermal processing of finely comminuted cooked sausages: Influence of diameter and casing type

<jats:p>The objective of this study was to investigate the influence of sausage diameter and the casing type on the thermal processing parameters of finely comminuted cooked sausages. Thermal treatment plays a vital role in extending the shelf life and ensuring the safety of cooked sausages. During thermal processing, the product must reach a core temperature of at least 72°C to achieve a safe, high-quality, and stable product, maintaining desirable sensory properties such as color, aroma, and texture. The experimental part of this research involved producing three batches of chicken-based hot dogs with identical formulations but varying diameters and different casing types (22 mm with polyamide casings - PAC22, and 10 mm and 22 mm cellulose casings - CC10 and CC22). The process began with drying and smoking (both CC samples), followed by thermal processing at 75-80°C until the core temperature reached 72°C (all samples), and finished with a cooling phase. The cooking phase, as a part of the thermal process, was continuously monitored using probe thermometers. Results showed that the product's diameter significantly influenced the time required to reach the target internal temperature. Total process durations were 115.7 min (CC10), 141.3 min (CC22), and 129.3 min (PAC22), with corresponding cooking phase durations of 100, 111.7, and 101 minutes, respectively. Sausages with larger diameters needed longer heating periods due to slower heat penetration. In addition, the type of casing influenced heat transfer efficiency and moisture retention. The findings emphasize the importance of continuous temperature monitoring and precise control during processing to ensure both product safety and technological quality.</jats:p>